COOKING GUIDE

In South-east Asia, the common variant has a purple skin, a distinctive aroma and fairly strong flavor with a mild hint of sweetness. Asian chefs tend to favor a miniature variant of the garlic. There are usually four to six cloves in a bulb and the aroma and flavor are stronger and more concentrated. Throughout Asia, garlic is used to flavor oil for frying, partly because of the aromatic flavor it imparts.

Heat 120ml oil in a small saucepan.

Add two tablespoons crushed garlic.

Cook gently for approximately five minutes

or until the garlic is pale gold, stirring

occasionally. Do not let it burn or the oil

will taste bitter. Cool, strain and use as required.